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–+ servings
pepita vegetarian stuffing with a spoon in the pan
Kate Ramos

Pearl Onion and Pumpkin Seed Stuffing

This Pearl Onion and Pumpkin Seed Stuffing is everything you love about a good stuffing—torn chunks of toasted bolillo bread, golden brown edges, sweet pearl onions, and a mountain of butter all come together in this ultimate vegetarian stuffing recipe for Thanksgiving.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 10 -12 servings
Course: Thanksgiving
Cuisine: Mexican-American
Calories: 128
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Equipment

Method
 

  1. Roast the Squash: Heat oven to 400°F. Cube 2 cups of your favorite winter squash (I like honeynut or butternut), toss with a tablespoon olive oil and season with salt and pepper. Roast on a baking sheet until tender and caramelized, about 20 minutes. Reduce oven temperature to 350°F
  2. Toast the Bread: Tear 6 bolillos into big chunks and spread on a separate large baking sheet. Toast in a 375°F oven until crispy on the outside but still chewy on the inside, about 10-15 minutes. Leave the oven on.
  3. Sweat the Veggies: In a large skillet over medium heat, melt the 2 sticks of butter. Add 10 ounces pearl onions and 3 stalks of diced celery, season with kosher salt and black pepper, and cook gently until onions are translucent and just starting to brown. Stir in 3 cloves minced garlic and cook another minute.
  4. Toast the Ancho Strips: Slice 3 dried ancho chiles into thin strips and toast in a medium dry skillet over medium-high heat for a minute or two, until fragrant and pliable. Remove from the pan immediately to prevent burning.
  5. Mix the Stuffing: In a large mixing bowl, combine toasted bread, sautéed veggies, roasted squash, 1/4 cup sliced fresh sage leaves, 1 cup pepitas, toasted ancho strips, and 1/2 cup dried cranberries. Toss gently so every bread cube gets coated in flavor. Taste and adjust salt and pepper as needed.
  6. Add Stock: Whisk together 2 large eggs and 4 cups vegetable stock or broth until combined. Pour over the stuffing mixture. Stir until everything is evenly moistened.
  7. Generously butter a 9 x 13-inch baking dish. Spoon half of the stuffing into the dish. Spoon 5-6 generous spoonfuls of cilantro pesto over the top and spread into an even layer. Spoon the remaining stuffing on top and spoon another 3-4 generous spoonfuls of pesto on top.
  8. Bake: Cover with aluminum foil, and bake at 375°F for 25 minutes. Remove foil and bake another 15–20 minutes until the top is golden brown and crisp on top.
  9. Serve: Finish with extra pepitas, a sprinkle of fresh sage, and a generous drizzle of cilantro pesto over the top. Serve warm. Store leftovers in an airtight container and refrigerate for up to 5 days.

Nutrition

Serving: 1gCalories: 128kcalCarbohydrates: 7gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 1mgSodium: 298mgFiber: 1gSugar: 2g

Notes

    1. Make ahead: Assemble the stuffing up to a day ahead, cover, and refrigerate. Let it come to room temperature before baking.
    2. Cilantro pesto: You don't have to make this, the stuffing is still delicious without it, but if you really want to take this recipe to the next level, it is essential.
    3. Dried cranberries: If you don't want to use dried cranberries, fresh pomegranate is a great substitute.
    4. Pearl onions: I'll admit, pearl onions can be a pain in the butt to peel but thier sweet, mild flavor is unmatched. If the pearl onions are large, cut them in half but I like to leave the smaller ones whole. Substitute 1 large chopped yellow onion if you'd like.

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